Avinash Bhat

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indian-cuisine

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16 Answers

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Does paneer have to be cooked?

May 18 '11 at 3:01

Papadum sauces - making my own

Jun 29 '11 at 14:05

How spicy is authentic, traditional Palak paneer?

Oct 31 '11 at 19:53

What exactly is "vegetable shortening"?

May 2 '13 at 12:38

Is there any advantage to adding salt to onion while frying?

Nov 6 '11 at 16:12

How do I make paneer firm and chewy like in the restaurant?

Aug 10 '11 at 19:08

What type of yoghurt should I use for making curry?

May 16 '11 at 17:57

What is chickpea flour used for?

Mar 1 '11 at 1:24

Difference between cooking vegetable curries in a pressure cooker and a wok?

Nov 14 '11 at 14:12

Can I use green cardamomm pods and ground cardamom interchangeably?

Sep 27 '11 at 13:28

How do you make paneer?

Feb 11 '11 at 23:33

How does the process of tempering in indian dishes generally work?

Apr 30 '19 at 17:23

What can I cook for Indian guests without trying to mimic Indian cuisine?

Jun 1 '11 at 20:59

Baking naan without an oven?

Feb 4 '13 at 19:14

What is the appropriate lentil-to-water ratio for stovetop lentils?

Jun 18 '13 at 2:57

How can I get more flavorful jasmine rice?

Jul 21 '11 at 17:59

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16 Answers